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Paleo Stuffed Acorn Squash

Start to Finish: 60 minutes (20 minutes active)


  • 1 tablespoon avocado oil or grass-fed ghee, plus more for greasing
  • 1 medium acorn or delicata squash, sliced in half lengthwise with seeds removed
  • 6 ounces pastured ground pork
  • 2 slices pastured bacon, finely diced
  • 1 leek, trimmed with outer leaves removed, finely sliced
  • 2 sprigs fresh rosemary
  • One 5-centimeter knob of ginger, grated
  • 1 tablespoon freshly ground fennel seeds
  • Parsley, green onions and lime wedges to garnish (optional)


  1. Preheat oven to 350 degrees. Line a roasting pan with parchment paper and lightly grease it with avocado oil or ghee.
  2. Place squash flesh side down on the baking tray. Bake in the oven for 30 minutes until just softened, then remove.
  3. Prepare the filling while squash bakes. Heat a wide saucepan on medium heat and add avocado oil or ghee.
  4. Add bacon and crisp for about 3 minutes, stirring occasionally.
  5. Add leeks, rosemary, ginger and fennel seeds. Cook until leeks are just softened, about 5 minutes.
  6. Place ground pork in the pan, breaking up with a spoon or spatula. Cook until no longer pink but still moist, about 3-5 minutes. Remove from heat.
  7. Place squash halves fresh side up, then spoon the meat mixture into each half. Meanwhile, set your oven to broil.
  8. Return stuffed acorn squash to the oven and broil for 3-5 minutes, or until lightly brown and crisped on top. Watch closely so meat and squash do not burn.
  9. Remove from the oven and serve immediately with green onions, parsley, and lime wedges.

Serves: 2

Nutritional Information (per serving):

  • Calories: 448.5
  • Protein: 28.3g
  • Carbs: 29g
  • Fiber: 7.7g
  • Sugar: 3.7g
  • Net Carbs: 21.2g
  • Fat: 30.5g
  • Saturated Fat: 9.1g
  • Polyunsaturated Fat: 3.7g
  • Monounsaturated Fat: 13.4g
  • Trans Fat: 0g
  • Cholesterol: 82.5mg
  • Salt: 330.8mg
  • Potassium: 1055.2mg
  • Vitamin A: 1409.5mg
  • Vitamin C: 22.2mg
  • Calcium: 111.9mg
  • Iron: 3.4mg
  • Zinc: 2.5mg